Spicy pickled watermelon - a savory appetizer for meat
Spicy pickled watermelon - a spicy snack for fatty meat. Watermelons and watermelon peels have been pickled since time immemorial, but this process is time-consuming and time-consuming. According to my recipe, just cook the pickled watermelon in 10 minutes, and by the evening a spicy snack will be ready.
A pickled watermelon with spices and chili is stored in the refrigerator for several days. Be sure to keep the jar in the refrigerator, not just for safety - this appetizer is chilled - you’ll just lick your fingers!
This is an ideal dish for a picnic outdoors with barbecue or a homemade barbecue on a hot day - spicy, kilo-sweet, and at the same time, a refreshing watermelon.
- Time for preparing: 10 minutes
- Servings Per Container: 5-6
Ingredients for Spicy Pickled Watermelon
- 1 kg of watermelon pulp;
- 100 g of green onions (light part of the stem);
- 1 pod of red chili;
- 3 centimeters of ginger;
- 50 ml of balsamic vinegar;
- 80 ml of filtered water;
- 15 g of honey;
- 6 g of sea salt;
- 3 stars star anise;
- 2 teaspoons allspice;
- ground red pepper on the tip of a knife.
The method of preparation of hot pickled watermelon - spicy meat appetizer
Pour water into the stewpan, put star anise, add peas of allspice.
Rub the nutmeg on a fine grater. This spice with a very bright aroma, you need to add it with caution, a small pinch is enough for the indicated amount of marinade, as they say - on the tip of the knife.
Next, pour the same amount of ground red pepper into the stewpan, it can be replaced with sweet smoked paprika, if you do not like very hot snacks.
Now we pour balsamic vinegar into the stewpan. Depending on the concentration, you may need a little more or a little less vinegar, you just need to try the marinade.
Bring the marinade to a boil, remove from heat, add honey and sea salt, mix, try.
Fresh ginger root is scraped, rinsed with running water, cut into strips.
Add chopped ginger to the stewpan.
We cut the red chili pod along with partitions and seeds into rings, add the chopped chili to the hot marinade, leave to insist and cool, in the meantime we will take up the watermelon.
Ripe, my red watermelon, cut coarsely, cut the peel.
We clear the flesh from the seeds, cut into large cubes, put in a jar with a wide neck. I advise you to use cans that are closed with a lid with a clip - convenient!
We cut the light part of the stalk of green onions into rings. Crimean red onion or white salad is also suitable for this recipe. We cut small heads of onions with feathers.
Add chopped onion in a jar to the watermelon.
Now pour the cooled marinade into the jar along with spices and seasonings.
We close the jar tightly, put it in the refrigerator for 2-3 hours. Spicy pickled watermelon can be stored in the cold for several days.
Before serving, we take out the watermelon slices from the marinade (spices, ginger and chili, leave in a jar), put on lettuce leaves and serve with meat, chicken or barbecue. Enjoy your meal!